Tofu veggie curry with brown rice – No oil & Kid friendly spice level ๐Ÿ˜Š


1 package drained firm tofu

2 cups organic brown rice (cook per instructions)

1 package mushrooms

1 can coconut milk

1/2 yellow onion diced

2 cloves garlic diced

1 cup peas

1 cup okra (cut into small pieces)

1/2 cup diced spinach

Turmeric 1 teaspoon

Ginger powder 1 tablespoon

Curry powder 1 tablespoon

Cumin 1 tablespoon

Crushed red pepper (to taste)

Black pepper (to taste)

Pink salt 1/2 teaspoon (to taste)

1 cup of water to boil in a pan, then add garlic, onion & all listed spices. After a couple of minutes, turn heat to medium and add 1 can of coconut milk.

Stir then add diced (and drained) tofu, mushroom (rinse, drain & dice) peas and okra. Cover and let simmer for 10 – 15 minutes. Add diced spinach and stir. Cook 5 more minutes then add red pepper or additional spices to taste.

Serve with brown rice

4-6 Serving size

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